Hydrogen sulphide (H2S)
Screwcap closures are becoming increasingly popular in the market place. This means of sealing wine bottles has many advantages over alternative closures. However, it is becoming increasingly apparent that unless a wine is scrupulously selected and treated prior to bottling, reductive odours, including those caused by the presence of hydrogen sulphide (H2S), can become obvious, rendering the wine unfit for sale.
Although reductive odours can form in wines sealed with closures other than screwcaps, for a variety of reasons, this type of problem is more frequently encountered where screwcaps are used.
We recommend that H2S analysis be used as a key indicator of reductive taint and that this compound is analysed as a quality control parameter. Further evaluation of reductive odours would only be necessary if re–selection and treatment prior to bottling did not resolve the problem.
Method: H2S is quantitated with a dedicated GC with a specific detector.
Amount to send: Sealed unopened bottle
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207